Vegan eggs

I have been making variations of this recipe for a year or so now and it gets made in some way every month. It is a really easy recipe with a similar taste and texture to an omelette but with none of the cholesterol or cruelty. Variations could include using it in a quiche or for a Spanish tortilla. Cook of the rest of your ingredients first then stir in the 'egg' mix. I find it works best baked in the oven rather than fried.

1 Packet silken tofu, I use Mori-nu
2 heaped tablespoons gram flour
1 heaped tablespoon nutritional yeast: If you can buy Red Star then it has an 'eggier' flavour to it.
Pinch of turmeric, adds an eggy yellow. You can see in the photo I added too much!
Salt, to taste
1 teaspoon Onion granules, optional. I tend to add some if I am making plain 'eggs' but not if I am making Spanish tortilla or quiche.

Preheat the oven to 180c and grease some small flan tins (or just use a baking pan). They would be better made with grease proof tins or lined baking pan as it does want to stick.

I put everything in a jug and blend it with a hand blender. I find this the easiest way as then I don't have to worry about chunks of tofu and lumps of gram flour. It goes lovely and smooth. Sometimes it is very thick and a little soya milk can be added (by a little I mean about a tablespoon, maybe 2)

Pour into your prepared tins and bake until firm and golden.(how long depends on the size of tin and depth of mix in the tin. If they are small like the ones pictured then check after 10 minutes). I find I often have to just cover the top loosely with tin foil just to stop it burning.

Now you have vegan eggs! Serve with either tempeh or redwood bacon (or make your own from seitan), baked beans, mushrooms, potato scones, grilled tomatoes...I feel hungry now!